Toast your 2 slices of whole grain bread until they're golden brown and slightly crispy on the outside. You want them sturdy enough to hold the toppings without falling apart. I use the medium setting on my toaster and it's ready in about 2-3 minutes. Don't crank it too high or the edges burn before the inside toasts.

While the bread toasts, slice your ripe banana into roughly 1/4-inch thick rounds. Toss the banana slices with that 1 tsp of lemon juice to keep them from browning too fast. I've learned this the hard way after making this peanut butter banana toast at least a hundred times. The acid stops that oxidation weirdness.

Mix your 1 tbsp honey with the 1/2 tsp vanilla powder in a small bowl. You're basically creating a vanilla-honey drizzle that'll add flavor without being too sweet. Stir it until the vanilla dissolves and you've got a smooth liquid going.

Spread 1 tbsp of smooth peanut butter on each piece of toasted bread. Use the back of a spoon and press it in gently so it sticks. I've found that spreading it on hot toast makes it easier and keeps the bread from tearing apart.

Arrange your banana slices over the peanut butter layer on each slice. Overlap them just slightly for that pretty look, though honestly it doesn't affect how good it tastes. Drizzle that vanilla-honey mixture right over the bananas.

Sprinkle the 1/4 tsp ground cinnamon, 1 tsp chia seeds, 1 tbsp chopped walnuts, 1 pinch of salt, and 1 tsp orange zest across both slices. Don't skip the salt — it brings out all the sweetness in the banana and peanut butter. The orange zest is what separates good peanut butter banana toast from the mediocre kind.

Drizzle each slice with 1/2 tsp of that melted unsalted butter as a final touch. Serve immediately while everything's still warm and the toast is crispy underneath. You'll hear that satisfying crunch when you bite into it, and the warm peanut butter is absolute heaven.